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Cake Doughnuts
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mhb from nj

Serves/Makes: 20 doughnuts

  • 3-1/4 cups (775 ml) sifted all-purpose flour
  • 2 tsp (10 ml) baking powder
  • 1/2 tsp (2 ml) ground cinnamon
  • 1/4 tsp (1 ml) ground nutmeg
  • dash salt(optional)
  • 2 large eggs
  • 2/3 cup (150 ml) sugar
  • 1 tsp (5 ml) vanilla
  • 2/3 cup (150 ml) cream
  • 1/4 cup (60 ml) butter or margarine, melted
  • 1/2 cup (125 ml) sugar
  • 1/2 tsp (2 ml) ground cinnamon
  • Sift together flour, baking powder, 1/2 tsp (2 ml) cinnamon, nutmeg and salt, if using.
  • Beat eggs, 2/3 cup (150 ml) sugar and vanilla till thick and lemon colored.
  • Combine cream and butter.
  • Add alternately to egg mixture with flour mixture, beating till just blended after each addition.
  • Cover and chill dough in refrigerator about 2 hours.
  • Roll dough 3/8 inch thick on a lightly floured surface.
  • Cut out doughnuts with floured 2 1/2 inch doughnut cutter.
  • Fry in deep hot fat 375 degrees (200 C.) till golden brown, turning once; about 1 minute per side.
  • Drain on paper towels.
  • While warm, shake in a mixture of 1/2 cup (125 ml) sugar and 1/2 tsp (2 ml) cinnamon.

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